How does pepper sauce (e.g. tabasco sauce) manage to be nauseatingly sweet and taste worse than grains of white sugar or raw honey when it's <2% sugars? Is there something I'm not understanding about the product? I've definitely had sugary things with salt and vinegar in the past and they haven't been nearly as nauseating.
did anyone even read this
>>31415 i got to pepper and gave up im sorry
>>31414 (OP) Im gonna call you my little nepO from now on
It's all vinegar and pepper wtf What does sriracha taste like to you?
>>31422 I'm gonna call him nepO too
>>31423 Don't think I've ever tried it >It's all vinegar and pepper wtf Pepper is sweet though. I had been assuming it's like an applel but with oils instead of acids (though most of the oil is tied up in the seeds which aren't consumed from appels) or I guess more like a tomato but with oils in/around the seeds, but considering that what is essentially 30%+ pepper juice has like a tenth or less of the macros of tomato and other fruit juices does the sweetness of pepper not come from sugar? I had more and it wasn't nearly as bad as last time so maybe there was some sort of strange mouth interaction, but it still seems untowardly sweet despite nothing jumping out at me as a reason why. >>31422 >>31425 That's a pretty fun name since it also has the implication that you never opened the thread lol
>>31437 little nepO does not like it when eyes are on him, it makes him hide away in embarrassment it's okay to be shy little nepO! *pat pat*
>>31423 >>31437 Isn't sriracha just pepper sauce mixed almost 1:1 with brown sugar anyway? I imagine it just tastes like a cheap "barbecue sauce" without any smoke
>>31444 No it's just ketchup and red sweet jalapenos. The real good sauces are sambal and the garlic chili sauce because they're sriracha pepper mash before they dump them full of sugar.
>>31451 >No it's just ketchup and red sweet jalapenos. So it's just especially bad pepper sauce mixed 1:1:1 with tomato juice and brown sugar, got it. >The real good sauces are sambal and the garlic chili sauce Asian chili stuff is just really shit offshoots of american chili stuff for lightweight fishpeople anyway, I don't see why you'd want this over US or south american garlic chili sauce. The only decent asian sauces are basically just fermented meat reductions sometimes with msg, and of those the best ones are just pre-mixes with american hotsauces (i.e. with added pepper seeds and lime/garlic/etc.).
>>31452 >why u want this Cus they're easy to find and I have yet to find a good source for crushed red chili sauce that isn't too sweet.
>>31453 Ah fair I haven't either I'll have to look into them, seems like most chili-paste like things are european made indonesian style products (lol?)
>>31455 It was bad I don't really understand why they can't just sell the fucking oil and let you make your own
if you are talking about classic red tabasco, there must be something wrong with your taste receptors. thats stuff isnt sweet, but its spicy(hot), salty and sour, a combination id describe as "vibrant", its different from just heat
>>31843 Yeah one of the things I was trying in OP was mcillhenney tabasco No way it's not sweet, you're crazy The sambol was the same thing (but worse since it wasn't sour to balance and the pepper was even weaker despite being more concentrated, so it was sweet and not-hot and sweet and sweet) It's not impossible that I'm just misidentifying a lack of oiliness as basically sweetness or something like that but that doesn't seem right. Like, if I put tabasco on my tongue it makes me salivate just like licking an appeel (or imagine doing so) does.